Chilli Crab

Chilli Crab

Chilli Crab Recipe

1 kg (2 lb) fresh crab, cleaned and halved
oil for deep frying
4 cloves garlic, finely chopped
5cm (2 in) young ginger, roughly chopped
3 red chillies, finely chopped
¼ cup chilli sauce
¼ cup tomato sauce
1 tbsp sugar
1 tbsp light soy sauce
1 tsp sesame oil
1 cup chicken stock
1 tbsp cornflour, mixed with 3 tbsp water
1 egg, light beaten
salt and pepper to taste
1 spring onion sliced

deep fry the crab in hot oil just until bright red. Remove and set aside and pour out the oil(alternatively if you do not want to deep fry, you can just add more water to sauce and cook crab covered for 10min to reduce sauce.) Put ¼ cup fresh oil into the wok. Heat and add garlic, ginger and chillies. Stir until fragrant then add chilli sauce, tomato sauce, sugar soy sauce and sesame oil. Simmer for 1 min, then season to taste with salt and pepper. Add the fried crab and stir to coat well with sauce. Put in the chicken stock and cook over high heat for 3 mins. Stir thoroughly and thicken with cornflour and egg. Season to taste with salt and pepper and sprinkle with spring onions.

Cha Siew (Chinese BBQ Roasted Pork)

Cha-Siew (Chinese BBQ Roasted Pork)-recipe adapted from Shiokadelicious, in Digital Dishhttp://returnoftheyummy.blogspot.com/
Ingredients

• 2 lbs pork (leg or shoulder meat preferred)
• 5 tbsp light soy sauce
• 5 tbsp maltose (or honey or corn syrup)
• 4 tbsp white sugar
• 4 tbsp Shaoxing rice wine
• 4 tbsp hoisin sauce
• 3 tbsp dark soy sauce
• 3 cloves garlic, peeled and smashed
• 2-inch piece of ginger, sliced into 4 pieces and smashed
• red food coloring (optional)

Method

1. Wash the pork and remove skin and really large chunks of fat.
2. In a medium saucepan, combine all the marinade ingredients except for the food coloring.  Heat this only until the sugar (and maltose, if using) dissolves.  If it gets too hot, cool it to room temperature.  Add food coloring, if using.
3. Put the pork in a container that fits it snugly (I just used the plastic bag that it came in from the butcher's), then pour the marinade on top.  Let this marinate for at least 4 hours or overnight.  Try to ensure that all the surface areas get some marinade.
4. Remove the pork from the fridge about 40 minutes before cooking, to allow it to return to room temperature.
5. Preheat the oven to 410°F.
6. Line a roasting pan with foil (for easy clean up).  Place a wire rack on top of the foil.  Lay the pork on the rack.  Roast in the oven for 15 minutes.
7. Pour the marinade into a medium saucepan, remove the chunks of garlic and ginger, and heat to boiling, then keep simmering at a low heat to reduce the sauce.  It's been sitting with raw pork so you want to make sure to kill all the microbes.  Dirty foam will float to the top; skim this off and discard.
8. After roasting for 15 minutes, baste the pork with the marinade and turn it over.  Reduce the heat to 360°F and roast for another 15 minutes.  (If you chose to use tenderloin despite my dire warning not to, it might be done now.)
9. Baste the pork without turning and return to the oven for another 10 minutes.  This next part is optional.  What I did is, in the last 4 minutes, I put the pork under the broiler, 2 minutes for each side, basting each time.  That gave it a nice, pretty charred look that's characteristic of cha-siew.
10. Remove the pork from the oven.  By now the foil will be covered with raised black bits and you'll be very glad you used it.  Baste both sides of the meat again with the reduced sauce, and let it sit on the wire rack for 10 minutes undisturbed before slicing.  Serve with the sauce. 

Crab Bee Hoon

Crab Bee Hoon Soup

Crab Bee Hoon Recipe
Serves 4
Ingredients:
4 Handful of rice noodles (Lasak Type)
2 tablespoons butter
2 cm ginger peeled and sliced thinly
1 cup chicken broth or use chicken stock cube
2 cups water(more if required)
1/2 cup evaporated milk(more if u like)
2 1kg crab, cleaned and cut into pieces
1 bok choy or as much as you prefer
1 tablespoon rice wine
1/2 tablespoon soy sauce
Salt to taste
Spring Onion(Thinly slices) to your liking
Pepper to your liking
Cooking:
Prepare and cook rice noodles as instructed on the packaging. If fresh noodles are from the market just soak in hot water to loosen then drain dry. In a pot, add the butter and saute the ginger. Add the chicken broth and water and bring it to a boil. Add the crab, cover, and cook for 5-8 minutes until the crab turns red and cooked. Add the bok choy, rice wine, soy sauce, and noodles. Bring it to a quick boil then add salt, spring onion, and pepper to your liking and serve immediately.